The drinks list is all about fun with a nudge towards classic ‘90s cocktails. Think frozen Pina Colada, Watermelon Martini, Mango Martini, or the Zombie on tap.
Tag: Swillhouse
“I would love the industry to slow down for a second, take a deep breath and go back to basics. I come from the old school hospitality where the way how you present yourself was your business card.”
“We have a really awesome mentoring program where all bartenders are paired with a senior member of staff. That senior member of staff is accountable for helping their buddy develop all the knowledge and skills required.”
“Ever been curious to know what the saddest bar in Portugal is? Where you can drink 50 year old coffee in Ginza? Why more people don’t cook with roosters, or what Tim Rogers orders in a Chinese restaurant? Swill has the answers, all captured within 180 beautifully photographed and illustrated pages.” – Myffy Rigby, Editor SWILL
‘The long-term fate for Frankie’s as we know it is out of our control, but our legacy as one of the world’s great Rock bars is set in stone. The people are on our side, and we are taking this opportunity to give them our very best while we still can.’
Alice Newport from Monkey 47 sat down and had a chat with some of our favourite hospo to see what they’d do if the end of world really came along.
Shady Pines Saloon celebrates 10 years of shelling peanuts, pouring whiskey, and providing honky tonk good times next month.
Award-winning bartender Jenna Hemsworth shares some advice on making a career in the industry, her thoughts on the ideal bar experience, the trends she wants to see this year and more.
You know the Swillhouse Group for their bars, of course — The Baxter Inn, Shady Pines Saloon, and world class dive-cum-beer bar Frankie’s Pizza — but they’ve now got into the brewing game with Frosty’s Beer Company.
Each year at the Bartender Magazine Australian Bar Awards, an individual is recognised with the award for Outstanding Contribution. But this year is a little different.
Jason Scott’s New York bar Peppi’s Cellar has opened up in Nolita; here’s what you can expect from one of Australia’s most influential operators.
Restaurant Hubert’s Olivia Rockwell shares her service philosophy, shines some light on what it is that makes a good service hum, and points out that, if she’s doing her job right, you won’t even notice that she’s there.